YIELD Make 4 to 6 servings
INGREDIENTS
1 can (30 ounces) pumpkin pie filling 1 can (12 ounces) evaporated milk 1 cup dried cranberries 4 eggs, beaten 1 cup crushed or whole gingersnap cookies (optional) Whipped cream (optional)PREPARATION:
Slow Cooker Directions
- Combine pumpkin, evaporated milk, cranberries and eggs in slow cooker; mix thoroughly. Coverr and cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole gingersnaps and whipped cream, if desired.